PORK, BEEF, AND BLACK BEAN CHILI
Categories Bean Beef Pork Sauté Fall Tailgating Simmer Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 20
Steps:
- Heat olive oil in heavy large pot over medium-high heat. Add ground pork and ground beef and sauté until brown, about 3 minutes. Add cubed beef and garlic and sauté 5 minutes. Add 2 cups water; bring to boil. Add cumin, chili powder, oregano, salt, and cayenne pepper. Reduce heat, cover, and simmer 10 minutes. Add tomato paste and sugar and simmer 5 minutes. Add tomatoes, onions, and peppers and simmer until vegetables are tender, about 30 minutes.
- Add black beans and cilantro to chili. Add beef broth 3/4 cup at a time, until thinned to desired consistency. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.) Bring chili to simmer. Ladle hot chili into bowls; top with grated cheddar cheese and serve.
BEEF-AND-PORK CHILI
Provided by Food Network Kitchen
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Toast the dried chiles in a large heavy-bottomed pot or Dutch oven over medium-high heat, turning often, until slightly darkened and fragrant, about 4 minutes. Remove to a plate and set aside. Heat 2 tablespoons olive oil in the pot. Add the Fresno chiles, red onion, garlic, cumin, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the onion softens, about 4 minutes. Add the tomato paste and cook, stirring, until the vegetables are coated, about 1 minute.
- Add the tomatoes, beef broth, masa harina, brown sugar, vinegar and the toasted chiles to the pot. Bring to a boil, then reduce the heat to low; cover and simmer until the dried chiles soften, about 20 minutes. Working in small batches, puree the mixture in a blender and transfer to a large bowl. Wipe the pot clean.
- Season the beef and pork generously with salt and pepper. Heat the remaining 2 tablespoons olive oil in the pot. Working in batches, add the meat in a single layer and cook, turning, until browned, about 7 minutes. Remove each batch to a bowl with a slotted spoon as you go.
- Return the meat to the pot along with the pureed mixture and 3 cups water. Bring to a boil, then reduce the heat to low; partially cover and cook, stirring occasionally, until the meat is tender, about 3 1/2 hours. Add the beans and cook until tender, 15 minutes. Serve with assorted toppings and chips.
- Keep the seeds in the chile peppers for this recipe-they add a nice amount of heat.
BLACK BEAN AND BEEF CHILI
This beef and bean chili has a secret ingredient that adds both a little sweetness and tang: dried cherries!
Provided by Food Network Kitchen
Time 4h
Yield 4-6
Number Of Ingredients 14
Steps:
- Bring 1 cup water to a boil and pour over the dried cherries in a small bowl. Steep the cherries until plump and soft, about 20 minutes. Puree the water, cherries and tomatoes in a blender and reserve.
- Sprinkle the beef cubes with salt and pepper. Heat the oil a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef, in two batches, stirring occasionally, until browned, about 7 minutes per batch. Remove the beef to a plate.
- Reduce the heat to medium, add the onions and peppers and cook, stirring, until the vegetables begin to soften, about 3 minutes. Add the chili powder and oregano, stirring until fragrant, about 30 seconds. Pour in the tomato-cherry sauce, the soy sauce, chipotle and 2 cups water. Return the beef to the pot and simmer the chili until the meat is tender, about 3 1/2 hours, adding water if necessary to keep the beef submerged.
- Add the black beans and bean liquid to the chili during the last 30 minutes of cooking. Serve with rice and sprinkle with Cheddar.
JERRE'S BLACK BEAN AND PORK TENDERLOIN SLOW COOKER CHILI
My Aunt Jerre won THIRD PLACE with this recipe in the St. Louis Slow Cooker Cook Off in the past couple months! We are proud, proud, proud!
Provided by Sally Renz Cummings
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 10h10m
Yield 8
Number Of Ingredients 9
Steps:
- Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
- Break up pieces of cooked pork to thicken the chili before serving.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 31.9 g, Cholesterol 37.1 mg, Fat 2.8 g, Fiber 12.6 g, Protein 24 g, SaturatedFat 0.9 g, Sodium 1044.6 mg, Sugar 2.6 g
CHILI WITH BEEF, PORK AND BEANS
This is a chili recipe that I made up on the fly, taking things I liked from different versions of chili I've had and adding a few new ones. This is great with tortilla chips or just in a bowl. I prefer to eat mine on the couch while watching football.
Provided by VT Mike O
Categories Pork
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Brown beef and pork in large skillet and use spatula/wooden spoon to break the meat into very small pieces as it cooks.
- When meat is browned, toss in onions, peppers, shallot, garlic and spices and cook until onions are translucent.
- Transfer meat/veggie mixture to crock pot and add in the tomatoes, tomato paste and beans.
- Stir to incorporate all ingredients, and cook on low for 6-8 hours.
- Serve with tortilla chips, shredded cheese, cilantro and sour cream.
Nutrition Facts : Calories 497.9, Fat 24.8, SaturatedFat 9.1, Cholesterol 81.2, Sodium 757.6, Carbohydrate 39.9, Fiber 12.1, Sugar 9.8, Protein 31.6
HEARTWARMING BEEF & PORK CHILI
Loaded with both beef and pork, this chili is extra meaty. I keep it mild so it's easy on sensitive stomachs and for children who can't handle hot spices.-Christine Panzarella, Buena Park, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the beef, pork, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. , Add the water, tomato sauce, beans, tomatoes, chili seasoning and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, until heated through. Serve with cheese, sour cream, green onions and/or hot peppers if desired.
Nutrition Facts : Calories 237 calories, Fat 11g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 656mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.
SPICY PORK AND BLACK BEAN CHILI
Make and share this Spicy Pork and Black Bean Chili recipe from Food.com.
Provided by tranch
Categories Pork
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, cover beans with water and bring to boil; cook for 2 minutes.
- Cover and remove from heat. Let stand 1 hour.
- Drain liquid and cover with 8 cups of cold water.
- Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender.
- Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides.
- Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes.
- Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat to pan along with tomatoes, including juice, stock and vinegar.
- Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender.
- Add beans and peppers; season with salt and pepper.
- Cover and cook 15 minutes more or until peppers are tender.
- Add chopped parsley or chopped coriander.
PORK & BLACK BEAN CHILI RECIPE
Enjoy a warm bowl of this Pork & Black Bean Chili Recipe any night of the week. Topped with sour cream, this Pork & Black Bean Chili Recipe is delicious.
Provided by My Food and Family
Categories Home
Time 42m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 9
Steps:
- Cook onions and bacon in large saucepan on medium-high heat 5 min. or just until bacon is crisp, stirring occasionally. Add tenderloin pieces; cook 8 min. or until evenly browned, stirring occasionally. Stir in pepper and paprika; cook 1 min.
- Add beans and tomatoes; stir. Bring to boil. Reduce heat to low; cover. Simmer 10 min., stirring occasionally. Add plantains; cook 5 min. or until heated through.
- Spoon into eight bowls; top with sour cream.
Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 810 mg, Carbohydrate 23 g, Fiber 4 g, Sugar 10 g, Protein 28 g
BOLD BEAN AND PORK CHILI
This tempting chili is big on flavor and really very simple to prepare. Sometimes on a Sunday, I'll get a good start on it-up to where it's time to add the beans. Then the next day, I'll take it out of the fridge and finish it off in just a few minutes. Viola-dinner is quickly served! -Natercia Yailaian Somerville, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown pork in oil; drain. Add onions; cook and stir for 3 minutes. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until meat is tender, stirring several times., Skim fat; stir in beans. Simmer 15-30 minutes longer or until chili reaches desired thickness. Garnish with cilantro if desired.
Nutrition Facts : Calories 364 calories, Fat 16g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 1585mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 8g fiber), Protein 28g protein.
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PORK, BEEF, AND BLACK BEAN CHILI RECIPE | BON APPéTIT
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3.7/5 (4)Servings 8-10
- Heat olive oil in heavy large pot over medium-high heat. Add ground pork and ground beef and sauté until brown, about 3 minutes. Add cubed beef and garlic and sauté 5 minutes. Add 2 cups water; bring to boil. Add cumin, chili powder, oregano, salt, and cayenne pepper. Reduce heat, cover, and simmer 10 minutes. Add tomato paste and sugar and simmer 5 minutes. Add tomatoes, onions, and peppers and simmer until vegetables are tender, about 30 minutes.
- Add black beans and cilantro to chili. Add beef broth 3/4 cup at a time, until thinned to desired consistency. DO AHEAD Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring chili to simmer. Ladle hot chili into bowls; top with grated cheddar cheese and serve.
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